Nanohana are rapeseed plants which are widely eaten as spring greens in Japan. Boiled nanohana plants are seasoned with karashi mustard dressing. It's good to use tender nanohana plants with flower buds.
Yield: 4 servings
- 1 bunch, or about 3/4 lb nanohana (rapeseed plants), washed
- 1 1/2 Tbsp soy sauce
- 2 Tbsp dashi
- 1/2 tsp karashi mustard
- Boil lots of water in a large pot.
- Add a pinch of salt.
- Boil nanohana for about one minute, or softened.
- Drain and rinse nanohana in cold water.
- Squeeze nanohana to remove the excess liquid.
- Cut them into about 1 1/2-inch lengths and set aside.
- Combine dashi, soy sauce, and karashi mustard in a large bowl.
- Add nanohana pieces in the bowl and season with the sauce.